Chicken Bacon Ranch Tacos W/ Chipotle Ranch (Print version)
Juicy chicken, crisp bacon, cheddar, cool lettuce, and smoky chipotle ranch tucked into warm tortillas.
# Ingredients:
For the chicken and bacon
01 -
8 slices bacon, chopped
02 -
1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces
03 -
1 tablespoon taco seasoning
04 -
1 tablespoon dry ranch seasoning
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon kosher salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon olive oil, if needed
For the chipotle ranch
09 -
1/2 cup (120 g) sour cream
10 -
1/4 cup (60 g) mayonnaise
11 -
2 tablespoons buttermilk or milk
12 -
1 chipotle pepper in adobo, plus 1 teaspoon adobo sauce
13 -
1 tablespoon lime juice
14 -
1 teaspoon dry ranch seasoning
15 -
1/4 teaspoon garlic powder
For serving
16 -
8 small flour tortillas
17 -
2 cups shredded romaine or iceberg lettuce
18 -
1 cup (115 g) shredded cheddar or Monterey Jack cheese
19 -
3/4 cup pico de gallo or diced tomatoes
20 -
1 avocado, sliced or diced
21 -
1/4 cup chopped cilantro
22 -
Lime wedges, for serving
# Instructions:
01 -
Place the chopped bacon in a large skillet over medium heat. Cook until crisp, 7-9 minutes, then transfer to a paper towel-lined plate. Leave about 1 tablespoon of drippings in the skillet.
02 -
Pat the chicken dry. Toss it with taco seasoning, ranch seasoning, garlic powder, salt, and pepper until evenly coated.
03 -
Heat the bacon drippings over medium-high heat. Add olive oil if the skillet is dry. Cook the chicken for 6-8 minutes, stirring occasionally, until browned and 165°F in the thickest pieces.
04 -
Blend or whisk the sour cream, mayonnaise, buttermilk, chipotle pepper, adobo sauce, lime juice, ranch seasoning, and garlic powder until smooth. Thin with a little more buttermilk if needed.
05 -
Warm the tortillas in a dry skillet for 20-30 seconds per side until soft and lightly spotted. Keep them covered with a clean towel.
06 -
Fill each tortilla with chicken, bacon, lettuce, cheese, pico de gallo, avocado, cilantro, and chipotle ranch. Serve right away with lime wedges.
# Good to know:
01 -
Makes 8 tacos, about 2 tacos per serving.
02 -
Use rotisserie chicken for a faster version. Warm it with the seasonings and a splash of water.
03 -
The chipotle ranch can be made 2 days ahead and stored cold.